BADRIJAN 1 Eggplant with      Tomato, Onion & Bell Pepper There are so many ways to prepare Eggplant. This Middle East variation starts in the oven, then moves to the stove top. It is simple and delicious. As long as you are roasting Eggplant in the oven, make 2 or 3 and prepare Baba Ganoosh at the same time! Serve it as an appetizer with fresh or toasted Pita Bread, or as a side dish with grilled or roasted Meat. 1 large Eggplant (1 - 1 1/2 lbs) 1/8 tsp Olive Oil 1 tsp Coarse Salt 3 Tbls Olive Oil 1 cup Onion (finely diced) [[ 1/2 - 1 tsp Garlic (minced) - OPTIONAL ]] [[ 1/4 - 1/2 tsp Red Pepper Flakes - OPTIONAL ]] 1/4 tsp ground Black Pepper 1 cup Tomato (peeled, seeded, coarsely chopped) 1 medium Red Bell Pepper (seeded, coarsely diced) 2 Tbls Red Wine Vinegar [[ 1/2 tsp Sugar - this depends on the quality of the Eggplant - see step 12]] 1.  Preheat oven to 400º F. 2.  Remove green leaves from top of eggplant. 3.  Rub Eggplant with 1/8 tsp olive oil. 4.  Place Eggplant on baking sheet LINED WITH TIN FOIL.          (USE TIN FOIL - otherwise it will be next to impossible to clean up) 5.  Put Eggplant into oven, bake 1 - 1 1/2 hour          or until Eggplant becomes soft and totally collapses. 6.  Meanwhile, Puree Tomato & Red Bell Pepper in a blender and set aside. 7.  Heat fry pan, add 3 Tbls Olive Oil, saute Onion until golden,          [[add OPTIONAL Garlic & Red Pepper Flakes, saute 3 more minutes]]          add ground Black Pepper, set aside. 8.  When Eggplant has totally collapsed, remove from oven.          Grab Eggplant at stem end (if too hot, use a small kitchen towel).          Hold Eggplant over a large bowl.          Cut down through Eggplant with a sharp knife.                    A large amount of liquid and Eggplant flesh will pour out.          With a large spoon, scrape out all of the flesh.                   Do not worry if a few bits of the burnt skin get in.                    They will add a pleasant smoky flavor.          Pour the Eggplant into a colander, setting it over the bowl.          With a fork, spread the Eggplant meat up the sides of the colander.          Sprinkle 1 tsp Coarse Salt all over the Eggplant.          Leave at least 1/2 hour to drain. 9.  Once Eggplant has drained, reheat pan with sauted Onions. 10. Add Tomato & Red Bell Pepper puree & Red Wine Vinegar.          Bring to boil, lower heat, simmer uncovered about 10 minutes to thicken. 11. Drain the bowl, spill the Eggplant from the colander into the bowl.          Mash the Eggplant with a fork. 12. Add mashed Eggplant to pan.          Mix well with Onion, Tomato, Red Bell Pepper, Vinegar sauce.          [[ Taste a bit of the Eggplant.          [[ When eggplants get a lot of rain just before harvest,          [[ they tend to be more bitter!          [[ You must decide at this point if you want to add Sugar          [[ Be Careful not to add TOO much sugar - the flavor will suffer          [[ Some people actually like their Eggplant to have a touch of bitterness! 13. Heat until mixture starts to bubble, lower heat, simmer uncovered          about 5 - 10 minutes to evaporate excess liquid. 14. Transfer to serving dish or bowl          and allow to cool to room temperature. 15. Serve or refrigerate for use later. (up to 2 - 3 days)